About Me

Amanda:I've always had a love of cooking. As a teenager, when most of my friends were watching sitcoms, I was watching Food Network. I was always experimenting on my family with my "creations." Recently I have found a new passion in food. I now follow the principles of Weston A. Price Foundation, using Real Food when I cook. I've eliminated processed foods from my life. I don't use too many measurements when I cook, just a lot of love.

I have opened up this blog to my family and some friends, so there will be a lot of recipes to enjoy. As always, please leave comments, and suggestions. If you try one of our recipes, please let us know what you thought of it! To find out more about me, visit my personal blog here.

Contributing Cooks:

Julie:One of my wonderful sister-in-laws. Shes a great mom of two. She and I share a passion for food. One of her favorite weekend spots is to go hang out at the gourmet supermarket to take in the sights! You can visit her personal blog here.

Karen:My Momma. Yes, I'm almost 30 and call her Momma. She encouraged my love for food by helping me cook many dinners while I was growing up. I cooked spaghetti so many times, that to this day, we are both "tired" of it. But back then she never complained.

Jules:I met Jules in the blogsphere and fell in love with her blog, Far from the Sticks. Here is a little more about her in her own words: I grew up in the wilds of New Hampshire. After college I went in search of warmth and sun and ended up in San Diego. In Feb. '09 I moved to Ankara, Turkey with my fiance. Officially I am now an ex-pat. I am currently butchering Turkish in my attempt to learn it, but have had more success with the food. I pounce at any chance to try a new dish, and have few boundaries when it comes to what I won't eat. Through my exeriences I am learning the intricacies of a cuisine that varies from Mediterranean to Anatolian. Growing up I never imagined this particular adventure but nonetheless am excited for what is to come.

Recipes I want to try

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Wednesday, December 8, 2010

Chicken Pot Pie Stew

I forgot to take a picture of this before I ate it, so this is a picture of the leftovers! This soup is so warm and cozy. The broth is drinkable, rich and delicious. What gave me the idea for this soup was a chicken pot pie. I'm eating low carb right now so I didn't want to make a real chicken pot pie, but I was wanting those flavors. As I was making the "pot pie insides" I spontaneously decided to make it a soup, by adding a lot more liquid. I'm so glad I did, this was terrific! I used a lot of seasonings, but use any combination of the ones I list according to your preferences. I was going to add fresh parsley at the end, but I forgot to add it! I'll add some in for the leftovers, parsley is full of great vitamins!-Amanda

In a large soup pot, melt two tablespoons of ghee or butter. Add diced carrot, onion and celery. Cook on a low heat until carrots begin to get soft. Add in garlic and mushrooms. Continue to cook on med-low until mushrooms are cooked through. Add all the spices. Add two more tablespoons of butter or ghee and stir until melted. Sprinkle flour over the vegetables and stir until the flour is wet from the butter and coats the vegetables. Add chicken stock and bring to a boil. Reduce heat to a simmer and add the heavy cream. Right before serving, add the chicken and peas, cooking long enough to defrost the peas. Enjoy!